Aubergine curry with fresh tomato & coriander

A fresh tasting, summery curry that vegetarians and meat-eaters will love

Recipe uploaded by

olive magazine

15 ratings 4

Recipe by olive magazine

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Fry the onion in a slug of oil until soft, then tip onto a plate. Add a little more oil to the pan and fry the aubergine slices in batches until they are browned on each side. Aubergine soaks up masses of oil so don't add too much - as it cooks it will release the oil again. Pile the aubergine slices onto a plate as you cook them.
Add another slug of oil to the pan and fry the spices for 30 seconds, add back the aubergine and onion, plus the cherry tomatoes, and cook everything together until the cherry tomatoes have burst. Season with salt and scatter with coriander leaves. Serve with naan breads and plain yoghurt or as a side dish with an Indian meal.

Per serving

157 kcalories, protein 2.7g, carbohydrate 9.1g, fat 12.5 g, saturated fat 1.6g, fibre 4g, salt 0.04 g

Recipe from olive magazine, August 2008.

Latest comments and suggestions

Results 21-24

motorsportgirl

09 July 2012

motorsportgirl rated and commented on this recipe

I quite like this recipe. I brushed my aubergines with Flora cuisine instead of olive oil, as its healthier and has a nice, buttery taste. I also substituted the cherry tomatoes with sliced normal tomatoes...the juice released gave the curry a bit 'wetter' and they also cooked in a reasonable time meaning my aubergines didn't get overcooked and frazzled. I also pre-salted my aubergiens to remove the bitterness, and added a little bit of garlic, salt, chilli and pepper (from a grinder thing I think I got from Lidl) and it really added to the taste! Very nice indeed, and very healthy!

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Sidney

12 July 2012

Sidney rated and commented on this recipe

Really good curry, though watch out for the portion size as it seemed a bit small to us for a main course. Probably the tastiest way I've cooked Aubergines, will be doing it again.

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cath34980

22 July 2012

cath34980 rated and commented on this recipe

Absolutely delicious! I used very little oil and diced the aubergines - I added a little curry powder and salt as I felt it lacked seasoning and used cumin seeds as I had no ground cumin.

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easy recipes fan

30 August 2012

easy recipes fan rated and commented on this recipe

Lovely recipe! Had to slightly adapt it as I didn't have any Nigella seeds so used garam masala, cumin and curry leaves as well as what the recipe already calls for. Also added spinach to bulk it up and all in all I think that worked well. It's nice to have an aubergine curry that doesn't rely on coconut milk.

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